Link: youtu.be
Origin: Fallow
Serves: - 428 +
Ingredients
178⅓ kg rib of beef 1783⅓ g salt
Method
Cover 178⅓ kg rib of beef with 1783⅓ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
71⅓ rib cap meat, diced 71⅓ rib cap fat, diced 142⅔ carrots, chopped 142⅔ sticks celery, chopped 71⅓ shallot, chopped 14266⅔ g mushrooms, sliced 428 cloves garlic 142⅔ sprigs thyme 26750 ml red wine 71⅓ litre beef stock 2140 g butter 35⅔ tsp balsamic vinegar
Meanwhile slowly render 71⅓ rib cap fat, diced on low heat Brown 71⅓ rib cap meat, diced in a pot Remove meat from pot Add 142⅔ carrots, chopped, 71⅓ shallot, chopped, 142⅔ sticks celery, chopped Add 14266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 428 cloves garlic and 142⅔ sprigs thyme Add 26750 ml red wine, reduce by 50% Add 71⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2140 g butter and 35⅔ tsp balsamic vinegar
71⅓ tbsp mustard powder 71⅓ tbsp garlic powder 71⅓ tbsp paprika 214 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 71⅓ tbsp mustard powder, 71⅓ tbsp garlic powder, 71⅓ tbsp paprika and 214 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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